Category: Cooking

From the guardian – chicken, paella and others

Ok – toast is easy option. I am trying something different here

2 chopped avocado, chopped tomatoes, chopped cucumber, chopped red onion, dried tomatoes, crushed garlic, sweet corn, shellfish, all in a olive oil and basalmic vinegar dressing then maybe a flat bread. Then maybe a touch of chilli or smoked paprika?

Some more

https://www.jamieoliver.com/recipes/spinach-recipes/super-spinach-panca

More recipes BBC Food

these turned out really nice.

225g flour 50-50 plain and spelt/wholemeal, 175g butter, 150g cheese (75g cheddar and 75g blue veined semi-hard) Pinch mustard, pinch cayenne, semi-dried tomatoes – a few, ground pepper. 15 mins @ 230C

Just trying a new version a la Parish. 225g OO flour; enough olive oil to make a sort of dough, cheese Wensleydale, cheddar, parmesan, Szechuan pepper, baking powder and salt and parsley.

Normal bread dough but roll out, spread with herb, garlic, cheese and butter mixture – then bake – adapted from

Breakfast yoghurt

Granola –

INGREDIENTS

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
• 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped if large (I used dried cranberries)
• Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*

Yoghurt cream, sticky mango or apricots and filo wafers.

INGREDIENTS175g (6oz) margarine or softened butter175g (6oz) caster sugar3 large eggs175g (6oz) self-raising flour, sifted1tsp baking powder1tsp vanilla extractpinch of salt. Dried blueberries soaked in a miniature of limoncello overnight.

METHOD

Step 1

Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.

Step 2

Put all the ingredients into a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It’s important not to beat the batter too much – just long enough to make it smooth.

Step 3

Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the 

I was thinking dates and limoncello – possibly with lemon flesh (might be fiddly getting rid of the pith, or maybe just the zest? I would actually like to put dried apricots (but Kate would make horrible yuck noises!) in – maybe do both?  I like lemons lots!!So 100g chopped dates – cook slowly in a little lemon juice to soften100g butter 30g cane sugar – this is reduced as the dates are sweet.100g oats100g flour Limoncelli miniature plus 2 lemon, juice and zest1 tsp cinnamon1/2 tsp baking powder

I will try the following again https://www.facebook.com/jamieoliver/videos/moroccan-n-mhanncha-jamie-oliver-friday-night-feast/10155531797404807/

And I came across this https://www.facebook.com/jamieoliver/videos/3062152197359368/. Which I will definitely do when I get my mini-avocado’s from crowd farming.

A Caribbean take on oat cookies. Soak dried pineapple and coconut flakes in a miniature of Admiral’s Old Spiced Rum, normal 20-20-20-20-20 recipe, but I also added cinnamon and flaked coconut and used cane sugar. 180C for 14 minutes. Cane sugar gave it a treacly feel and with the cinnamon a Caribbean Christmas feel.